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Henrik Zetterberg posted:Recommendations for a wifi/bluetooth temp probe with 2 or more probes? I have both the Weber igrill and a thermoworks smoke. I can’t get the Bluetooth from the igrill to penetrate the walls of my house more than like standing by the door. Which does let me stay inside most of the time but at the cost of interrupting what I was doing to check the temps. The smoke is somewhat better in that I mostly don’t need to be that close but still doesn’t give me whole house coverage.
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Nov 26, 2021 20:44
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Henrik Zetterberg posted:Recommendations for a wifi/bluetooth temp probe with 2 or more probes? Thermoworks has a sale going right now that's pretty solid - just picked up a Signals for 180.
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Nov 26, 2021 21:31
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Kalman posted:Thermoworks has a sale going right now that's pretty solid - just picked up a Signals for 180. The new Thermapen ONE is 20% off too. $84 instead of $105.
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Nov 26, 2021 22:03
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Kalman posted:Thermoworks has a sale going right now that's pretty solid - just picked up a Signals for 180. drat this is wild but $180, woof. I have the thermopen and it rocks, so I’m guessing this is also good.
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Nov 26, 2021 22:20
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Every time probe chat comes up: I love my fireboard.
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Nov 27, 2021 03:47
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Yo those turkey deals are no joke. I just bought two more.
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Nov 27, 2021 16:49
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We're all very happy with how this one came out 
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Nov 28, 2021 02:08
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Going to a holiday get-together next weekend and supposed to bring an appetizer and was wanting to do something with the smoker. Anybody got any go-tos for this sort of thing? Difficulty level: no pork, gluten free
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Nov 28, 2021 23:22
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Smoked salmon all the way, was a good recipe within the last page or so.
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Nov 28, 2021 23:43
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Alfred P. Pseudonym posted:Going to a holiday get-together next weekend and supposed to bring an appetizer and was wanting to do something with the smoker. Anybody got any go-tos for this sort of thing? Difficulty level: no pork, gluten free Chicken wings?
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Nov 29, 2021 01:32
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Solkanar512 posted:Doesn't maple in particular give a lot of coloring during smoking? Anything with a lot of sugar tends to darken stuff, but it wouldn't affect a smoke ring.
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Nov 29, 2021 01:42
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lonelylikezoidberg posted:Chicken wings? This is the best answer. Just do a simple seasoning and let them rock hot and fast. The kiss of smoke is beautiful.
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Nov 29, 2021 02:17
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Enos Cabell posted:Smoked salmon all the way, was a good recipe within the last page or so. Absolutely. Smoked salmon is always THE star at our family gatherings. Bagel chips/toast points, cream cheese, a bottle of brined capers, fresh dill and finely diced shallots. Alternatively, just toast points, smoked salmon and a sauce made from 50/50 mayo/buttermilk, chopped capers, dill, shallot, black pepper, pinch of salt.
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Nov 29, 2021 13:41
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Record breaking temps plus a huge sale at Costco means I'm smoking 20lb of pork loin today!  Trying out 4 different rubs. Smoking at 200 until internal temp hits 120, then cranking heat all the way up until it hits 140.
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Dec 3, 2021 20:36
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Enos Cabell posted:Record breaking temps plus a huge sale at Costco means I'm smoking 20lb of pork loin today! I haven't tried pork loin yet, so let me know how it goes! Is your plan to freeze a bunch of it, then just reheat it for dinner whenever? If so, what is your plan for reheating? Sous vide?
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Dec 3, 2021 20:56
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Yup, those were two huge loins that I broke down into 4 parts each. We'll eat one today and then I'll vac seal and freeze all the rest for sous vide reheating. I've never tried it either, but my little bro sent me this video and it looks extremely promising! https://www.youtube.com/watch?v=zSHJJiq5w4w Up to 105 now after about 80 minutes
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Dec 3, 2021 21:03
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Alfred P. Pseudonym posted:Going to a holiday get-together next weekend and supposed to bring an appetizer and was wanting to do something with the smoker. Anybody got any go-tos for this sort of thing? Difficulty level: no pork, gluten free Pre-heat smoker to 500 Cut top off pineapple Use a pineapple cutter to cut the outside crap off and to slice it in half Cut off bottom of the junk Coat each side of the halves with a cinnamon and sugar mix Put pineapple halves on smoker Flip after 12 mins After another 12 mins, pull off smoker Give another light dusting of cinnamon and sugar mix Slice each half Drizzle honey over all slices My kids loving destroy this
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Dec 3, 2021 21:31
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Stupid question, but do they have to eat around the core or does it soften up and become edible?
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Dec 3, 2021 21:37
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A bit of cayenne on the grilled pineapple is also excellent.
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Dec 3, 2021 22:09
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Did not suck.  
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Dec 3, 2021 23:06
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After Salmonchat I'd be remiss in not posting. I had probably the best ever batch of this out of all the ones I've made in the past.  A big part of it being so good is I got a cut that was barely trimmed at all, so it had a really healthy amount of belly fat on there. After brining  Smoked it at 180 until the fish hit 125 internally and it was just perfect. Ultra tender and juicy, and those belly pieces were like cotton candy in how they dissolved in my mouth. A+, would smoke fatty rear end fish again. 
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Dec 4, 2021 04:35
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Flash Gordon Ramsay posted:Stupid question, but do they have to eat around the core or does it soften up and become edible? A pineapple… *googles it* wedger? cores it for you. Mine is like that except instead of cutting it in quarters it does halves. e: This would work as well, minus the cutting it into small wedges until the end. Henrik Zetterberg fucked around with this message at 05:25 on Dec 4, 2021 |
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Dec 4, 2021 05:20
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Had a colleague over for some smoked goodness and decided I'd break out my first attempt at pulled pork on my stealth-smoking setup. Went with the smallest possible pork shoulder I could find at 1,2kg and marinated it over night. Threw it in at 6am, got up to the stall at 65° inside 6 hours, threw on a rack of ribs for my guest for the next 6 hours, and still felt fairly comfortable about my plans.  Pretty pic with the lone rack of ribs  Just before foiling  One degree before grabbing it off the grill and letting it rest  Gochujang-based buffalo wing sauce on the left, BBQ-sauce on the right  Just after pulling. Turned out absolutely perfect.  Guest POV:  Decided to keep serving up the contents of my smoker to my one guest for clicks/content despite their inability to consume any more 
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Dec 18, 2021 23:04
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So I picked up a 4.5 lbs standing rib roast for christmas dinner and was thinking of cooking it on the pellet grill. Normally I use the reverse sear method in my oven (learned it from Joshua Weisman https://www.youtube.com/watch?v=DzD1bZz_YNc). I got a couple questions though. What's your guys experience with cooking times to get to an internal of 118°F? I'm thinking of setting the grill temp to 250°F but am wondering if it is going to skyrocket to temp super fast, or take longer than it would in a regular oven. If I did a oil/garlic/rosemary rub before cooking, is that going to take the smoke well or do something funky? So far I've only salt and peppered my meat before smoking and haven't done an oil rub. Anyone done a reverse sear in a pellet grill (get the temp to 450°F or higher and cook for 10-15 minutes to get the color on)? I have a slider plate over my burner to sear stuff on exposed flame, but I don't think that's practical for a full roast.
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Dec 22, 2021 18:49
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Not pellet grill, but I smoked a prime rib on my mom's Weber kettle last year. Also seasoned with SPG and fresh rosemary and thyme. I want to say temps were around 250F but I don't exactly recall. Turned out amazing. Planning on doing the same thing this year. e: Went and found my post from last Christmas: Dango Bango posted:My. God. This is the greatest thing I've ever smoked. Dango Bango fucked around with this message at 19:10 on Dec 22, 2021 |
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Dec 22, 2021 19:07
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Dango Bango posted:Not pellet grill, but I smoked a prime rib on my mom's Weber kettle last year. Also seasoned with SPG and fresh rosemary and thyme. I want to say temps were around 250F but I don't exactly recall. Turned out amazing. Planning on doing the same thing this year. Yea, that looks fantastic.
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Dec 22, 2021 19:17
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sinburger posted:What's your guys experience with cooking times to get to an internal of 118°F? I'm thinking of setting the grill temp to 250°F but am wondering if it is going to skyrocket to temp super fast, or take longer than it would in a regular oven. 250f is 250f, doesn't matter where it is. That being said, the usual differences between a smoker and oven is that your oven's heating element is way way more powerful, and the box/structure of your oven is insulated better than the smoker (this is the biggie). Your oven's thermal mass is a lot higher than your smoker and is also insulated so all the radiant heat coming off the walls are forced into the food - in addition to the ambient heat. (This is why you preheat an oven for baking - gotta heat up the thermal mass). Because you basically don't have the insulated thermal mass to get that extra radiant heat, it'll take a longer to cook than normal in a smoker. Some people load up their smokers with sand in the water trays to help increase the thermal mass. So set your smoker higher than you'd think. Especially if it's a cold day and it's not insulated.
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Dec 22, 2021 19:50
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sinburger posted:Yea, that looks fantastic. I totally skipped out on your question about time  I think mine a little over an hour to hit around 118F.e: okay I was way off looking at the videos I referenced for the cook last year. Alton's suggests THREE hours at 250F for a three-bone roast to hit 118F. Dango Bango fucked around with this message at 05:41 on Dec 24, 2021 |
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Dec 22, 2021 21:09
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Doing a smoke-vide brisket. Tossed some peppers and salt together smashed it into a bag, and puddling till tomorrow afternoon to finish smoked on the Keg. Feeling lazy.
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Dec 25, 2021 21:01
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People in this thread like to put competition levels of effort into cooks for friends and family. People are more than willing to convince themselves your food is better than everything if it's free. That's why my crowd pleaser are pork ribs. One of the easier and cheaper things to make.
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Dec 25, 2021 21:17
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guys help I'm smoking a prime rib for Christmas dinner but I keep eating the sauce I made to go on it
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Dec 25, 2021 21:32
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Well, got my roast on. It's a balmy - 7C out here but the grill seems to be warming up nicely.  Figured I'd start it at noon and try to have it ready around 4, including rest time.
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Dec 25, 2021 21:35
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MY CONVECTOR STONE BROKE IN HALF FUUUUUUUUUUCK 
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Dec 25, 2021 23:45
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By some Christmas miracle, my prime rib smoke went pretty drat good despite the convector stone breaking. Also I have completely burned the poo poo out of my arm-hair and fingers and my heat-resistant barbecue gloves are almost melted.
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Dec 26, 2021 01:32
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I. M. Gei posted:guys help I'm smoking a prime rib for Christmas dinner but I keep eating the sauce I made to go on it What sauce did you make? I’m just going to smear mine (New Years) in bacon fat and salt before it goes on low and slow. I saw a thing about after the roast has cooled but before you sear it (if you are doing reverse sear) to slather it in softened butter to really make the fat crisp up and add those brown butter notes which is easy enough that did try it and see how it goes.
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Dec 26, 2021 03:09
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um excuse me posted:People in this thread like to put competition levels of effort into cooks for friends and family. People are more than willing to convince themselves your food is better than everything if it's free. That's why my crowd pleaser are pork ribs. One of the easier and cheaper things to make. Chicken thighs or chicken quarters are my go to for this. But man, there’s nothing better than your own spouse picking up something you smoked and being told, “you’re getting really good at this!”
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Dec 26, 2021 03:14
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um excuse me posted:People in this thread like to put competition levels of effort into cooks for friends and family. People are more than willing to convince themselves your food is better than everything if it's free. That's why my crowd pleaser are pork ribs. One of the easier and cheaper things to make. That's cool, I'm cooking for my satisfaction not anyone else's. It's great when people love food I cook but ultimately I'm doing it because it makes me happy. Hasselblad posted:Doing a smoke-vide brisket. Tossed some peppers and salt together smashed it into a bag, and puddling till tomorrow afternoon to finish smoked on the Keg. Share your method?
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Dec 26, 2021 05:00
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Even better than last year's! 
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Dec 26, 2021 05:13
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um excuse me posted:People in this thread like to put competition levels of effort into cooks for friends and family. People are more than willing to convince themselves your food is better than everything if it's free. That's why my crowd pleaser are pork ribs. One of the easier and cheaper things to make. What is your point here exactly because its not hard to read this as making GBS threads on people having fun doing project cooking. So on another note: I'd like to find a really ethical butcher - I'd like the animals I eat to have nice lives. Does anyone have a good suggestion that sells on the internet? lonelylikezoidberg fucked around with this message at 08:28 on Dec 26, 2021 |
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Dec 26, 2021 08:04
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My post was directed at no one specifically yet here you come in defensive as hell. Look at the original post I was replying to and calm down. The context is all there.
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Dec 26, 2021 14:21
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